Kitchen Quarantine

Executive Chef Francisco Hernandes Breakfast at The Rosebery Breakfast is often described as the most important meal of the day as it sustains and energises us for the day ahead. Chef Francisco recommends our healthy bowls of Chia Seed Matcha and Granola Parfait to kick start your morning metabolism.

Chia Seed Matcha Granola Parfait Serves 2 – 3 persons Serves 1

Ingredients Method Ingredients Method Chia seeds: For the chia seeds mix 20g strawberries Slice and mix all berries 50g organic chia seeds all ingredients and leave 20g raspberries with the purée. 400g almond milk overnight in the fridge. 20g blueberries 40g honey 20g blackberries Pour in a serving glass, Take 75g of chia seeds 12g strawberries purée layer with yogurt and top Garnish (per portion): and mix with yogurt and 40g granola with granola. 35g plain or Greek yogurt matcha tea. 100g plain or Greek yogurt 1 tbsp matcha tea 1 tbsp of agave syrup Put in a serving glass 1/2 mango diced and garnish with mango, 2 tbsp dry coconut flakes raspberries, coconut Handful raspberries and mint. Sprig fresh mint.

1. Kitchen Quarantine

Chef de Cuisine, David Lepage Bar Boulud, London Mastering your classic French at home with a simplified recipe of Poule Au Pot, one of France’s most celebrated dish for family cuisine.

Poule Au Pot Serves 4 - 6 persons

Ingredients 1.3kg chicken 1 onion 3 carrots 1 fennel 2 small turnips 1 leek 3 celery stalks 2 cloves garlic Small bunch thyme 1 bay leaf 1 clove Black pepper Salt

Method Wash all vegetables under cold water. Peel the carrots, turnips, onion and celery stalks. Cut the fennel and turnips into quarters, and the leek and onion in two. Insert the clove in onion halves.

Put the chicken in the pot, cover with water and bring to boil. Simmer and skim off the surface foam. Then add all the vegetables, one tablespoon of salt and all the herbs.

Cover with a lid and cook at a low simmer for 50 minutes until tender. Then let the chicken rest for at least 20 minutes.

Serve the chicken with vegetables and broth on the side, or also recommended with rice. Sprinkle with salt and black pepper.

2. Kitchen Quarantine

Head Chef Jonny Glass Dinner by Heston Blumenthal It is not easy to recreate a dish from the restaurant’s eclectic menu, best known for its scientific approach to cooking. Chef Jonny invites you to experiment your culinary skills with one of the most popular .

Sambocade Method Medieval Elderflower Lightly oil 20cm, 8-inch spring form and c.1390 line with greaseproof paper. Finely crush Serves 4 - 6 persons the Hobnob biscuits, then mix with melted butter and sugar and salt. Press the mixture Ingredients into the base of the tin, and place in the Base fridge to firm up. 150g plain Hobnobs biscuits goat cheese in a bowl, add 1/3 of 35g dark muscovado sugar the whipping cream. Stir slowly and keep 70g melted butter adding until all is incorporated smoothly. Pinch of salt Spread evenly on biscuit base and place in Whisk the yolks with an electric mixer the fridge to firm up. until creamy. When the sugar syrup Goat cheese reaches 120C, remove from the heat at 100g mild goats cheese Soak gelatine in cold water. once. Keep the mixer beaters running, without rind drizzle the syrup onto the yolks and beat 100g whipping cream Place cream cheese, double cream and on full speed, for 3-5 minutes until a yellow icing sugar in a bowl over a pan with hot foam firms up. Goat cheese mousse water and stir until all melted. 2 gelatine leaves Start by pouring the egg mix 1/3 at a time, 100g cream cheese Squeeze out all excess water our of the then repeat with the cream until all is 250g double goat cream gelatine and add to the warm cream incorporated. (alternatively use cheese mix and stir until dissolved. Add double cream) elderflower cordial and leave to cool . Pour into the spring form tin over the 18g icing sugar biscuit and goat cheese and leave to set in 60g elderflower cordial Whisk the whipping cream to soft peaks fridge for at least 3 hours or overnight. 125g whipping cream and leave to one side. 100g caster sugar Release the spring form, remove the ring, 60g egg yolk Dissolve the caster sugar in a medium and slowly peel off the baking parchment. Water saucepan with 50g water. When It is ready to serve with poached pears and clear, bring to boil and place a sugar walnuts (optional), or on its own. thermometer in the pan.

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